Craving a lasagna that’s rich, cheesy, and packed with wholesome veggies? This Spinach and Mushroom White Lasagna is a vegetarian dream come true! Layers of tender noodles, creamy béchamel sauce, earthy mushrooms, and vibrant spinach are topped with gooey mozzarella and nutty Parmesan for a dish that’s as comforting as it is flavorful. I love how the nutmeg in the white sauce adds a cozy, warm note—perfect for family dinners or impressing guests at a meatless gathering. Ready in about 80 minutes, it’s a labor of love that’s worth every creamy bite. Let’s dive into this luscious, veggie-packed lasagna and bring some Italian-inspired magic to your table!
Ingredients
Here’s what you’ll need to create this delicious vegetarian lasagna:
12 lasagna noodles – Classic noodles to hold those creamy layers.
3 cups fresh spinach – Bright, leafy greens for nutrition and flavor.
2 cups mushrooms, sliced (e.g., cremini or button) – Earthy and savory, adding hearty texture.
4 cups béchamel sauce (prepared or homemade) – A velvety white sauce for rich creaminess (use butter, flour, milk, and a pinch of salt if making from scratch).
2 cups shredded mozzarella cheese – Melty, stretchy goodness for that classic lasagna vibe.
½ cup grated Parmesan cheese – Nutty, sharp finish for the topping.
1 teaspoon ground nutmeg – A warm, subtle spice to elevate the béchamel.
1 tablespoon olive oil (for sautéing) – Helps cook the veggies to perfection.
Salt and black pepper, to taste – Seasons the veggies and sauce.
Gather these ingredients, and you’re set for a cozy, vegetarian feast!
Prep Time & Cook Time
Prep Time: 30 minutes – Cooking noodles, sautéing veggies, and assembling.
Cook Time: 50 minutes – Baking to bubbly perfection.
Total Time: 80 minutes – A comforting lasagna worth the wait!
Step-by-Step Instructions
Let’s make this Spinach and Mushroom White Lasagna with ease—here’s how:
Cook the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain, rinse with cold water to prevent sticking, and set aside.
Sauté the Veggies: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until golden and softened. Add the fresh spinach, a pinch of salt, and black pepper, and cook for 2-3 minutes until wilted. Remove from heat and set aside.
Prepare the Béchamel (if homemade): If not using pre-made sauce, melt 4 tablespoons butter in a saucepan over medium heat. Whisk in 4 tablespoons flour and cook for 1-2 minutes. Slowly pour in 4 cups warm milk, whisking until smooth. Simmer for 5-7 minutes until thickened. Stir in the nutmeg, a pinch of salt, and pepper. Set aside.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of béchamel sauce (about ½ cup) on the bottom of a 9×13-inch baking dish. Lay down 3 lasagna noodles. Spread another ¾ cup béchamel over the noodles, then add a portion of the spinach-mushroom mix (about 1/3) and sprinkle with ½ cup mozzarella. Repeat the layers (noodles, béchamel, veggies, cheese) two more times, ending with a final layer of noodles topped with the remaining béchamel, mozzarella, and all the Parmesan.
Bake Covered: Cover the dish tightly with foil and bake for 40 minutes, until the lasagna is bubbling and heated through.
Bake Uncovered: Remove the foil and bake for an additional 10 minutes, until the cheese is golden and slightly browned.
Serve: Let the lasagna cool for 5-10 minutes to set, then slice and serve warm, savoring the creamy, cheesy layers!
Tips & Tricks
Make this lasagna even better with these handy pointers:
Noodle Shortcut: Use no-boil lasagna noodles to save time—just add a bit more béchamel to keep it moist.
Mushroom Mix: Try a blend of cremini, shiitake, or oyster mushrooms for extra flavor depth.
Spinach Swap: Substitute kale or Swiss chard for spinach if you want a heartier green.
Cheese Boost: Add a layer of ricotta mixed with an egg for a classic lasagna twist—blend it with the spinach for ease.
Make Ahead: Assemble the lasagna a day ahead, refrigerate, and bake when ready—add 10-15 minutes if baking cold.
Serving Suggestions
This lasagna is a star on its own, but these sides make it a meal:
Garlic Bread: Crusty, buttery bread to scoop up the creamy sauce.
Caesar Salad: Crisp romaine with a tangy dressing for balance.
Roasted Zucchini: Simple veggies to complement the richness.
Red Wine: A glass of Pinot Noir to match the earthy mushrooms.
Storage & Reheating
Here’s how to enjoy this lasagna later (it’s perfect for leftovers!):
Storage: Store in an airtight container in the fridge for up to 4-5 days.
Reheating: Warm in the oven at 350°F (175°C) for 15-20 minutes, covered with foil to keep it moist. Or microwave individual portions in 30-second bursts until hot.
Freezing: Freeze the baked or unbaked lasagna in a sealed container for up to 3 months. Thaw overnight in the fridge and bake or reheat as directed—add 10 minutes if baking from chilled.
Nutrition Info
This lasagna is wholesome and indulgent! Here’s an approximate breakdown per serving (based on 8 servings):
Calories: 380 kcal
Protein: 18g – From the cheeses.
Fat: 22g (Saturated Fat: 12g) – From the béchamel and cheese.
Carbohydrates: 34g – Mostly from the noodles.
Fiber: 3g – Thanks to the spinach and mushrooms.
Sugar: 6g – Naturally occurring in the milk and veggies.
Sodium: 700mg – Varies with cheese and salt; adjust to taste.
Note: Values are estimates and depend on specific brands or portion sizes.
Final Thoughts
This Spinach and Mushroom White Lasagna is a vegetarian masterpiece that proves you don’t need meat for a hearty, satisfying meal. The creamy béchamel, tender veggies, and melty cheese make every bite pure comfort—perfect for cozy nights or sharing with loved ones. It’s one of those dishes that feels special but is easy enough to make any day of the week. Give it a try, and let me know how it turns out—or if you add your own veggie spin! Happy baking!
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